November 17, 2016

Dora Bradley’s Sugar Cookie Cut-Outs

Recipe: Kristen Eppich

Too much flour makes cookies dense. Spoon flour into a measuring cup before levelling off with a knife to get an accurate amount.



  • 2 1⁄4 cups all-purpose flour
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 cup unsalted butter, softened
  • 1⁄2 cup brown sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract


  • 2 cups icing sugar
  • 2 to 3 tbsp milk or water
  • Edible gold- or silver-leaf flakes


Yield: Makes 24

Make And Chill Dough

  1. Stir flour with baking soda and salt in medium bowl. Set aside.
  2. Cream butter with sugar in large bowl until fluffy. Beat in egg and vanilla until combined. Stir flour mixture into butter mixture.
  3. Gather dough into a ball then cut in half. Press each half into a disc and cover with plastic wrap. Refrigerate until firm, 2 hours.

Roll, Cut And Bake Cookies 

  1. Preheat oven to 350°F.
  2. Roll out dough on lightly floured surface to 1⁄4″ thickness. Cut out into desired shapes. Repeat with remaining dough. Dough scraps can be rerolled once. Arrange on ungreased baking sheet, about 1″ apart.
  3. Bake 10 to 12 minutes or until edges turn golden. Transfer to baking rack to cool.

Decorate Cookies

  1. Mix icing sugar with 2 tbsp milk or water. Add more drops if needed. Icing should be thick, smooth and spreadable, but not runny.
  2. Spread thin layer of icing over cookies and sprinkle with edible gold- or silver-leaf flakes.

Stacey Brandford


House & Home December 2015


Food styling, David Grenier; Prop styling, Sasha Seymour